Vibrant Veggie Japchae

Ingredients

• 250g OBAP sweet potato noodles
• 3 tbsp olive oil
• 1 tsp sea salt
• 1 white/red onion, sliced
• 2 green onion stems, chopped
• 200g fresh white mushrooms, sliced
• 1 carrot, shredded
• 1 red capsicum, sliced
• 1/2 cup fresh beetroot, shredded
• 2 cups of Chinese/purple cabbage, shredded
• 2 cups baby spinach
• 2 tbsp white sesame seeds
• 1 tbsp oyster sauce
• Noodle Marinade (below):
• 1/4 cup Lee Kum Kee Premium Soy Sauce
• 2 tsp white sugar
• 1/2 tsp minced garlic
• 1 1/2 tbsp sesame oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Method

1. Add all marinade ingredients into a large bowl and mix well. Set aside.
2. Cook sweet potato noodles by soaking them in boiling water for 8 minutes. Drain and rinse under the tap. Drain well and place noodles into the bowl with the marinade.
3. Heat 2 tbsp oil in a large pan on high heat. Add onion, green onion (white part only) and mushrooms. Cook for 3 minutes until they are soft. Transfer into the bowl of noodles.
4. Re-heat the same pan over high heat and add 1 tbsp oil. Add carrot, capsicum, beetroot and cabbage and cook for 1.5 minutes. Add spinach and green onions and cook for a further 1.5 minutes. Transfer into the bowl of noodles.
5. Mix all the ingredients, noodles and marinade together. Sprinkle in most of the sesame seeds.
6. Transfer to a serving bowl and sprinkle to top with the remaining sesame seeds.
7. Enjoy!

Product used in recipe

• OBAP - OBAP SWEET POTATO NOODLES